Frosties – Brussels style

We had our first decent frost of the season last night, with the temperature down to about -2°C. Yippee! Now we can enjoy Brussels sprouts with a clear conscience, though I do wish I could train my dearly beloved to cook them until they’re soft right through, with no al dente nonsense.

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9 thoughts on “Frosties – Brussels style

  1. We always cut a cross into the base. But all you need to do to enjoy them soft right through is cook the blighters a bit longer – about twenty minutes at the simmer.

  2. You know ” HER INDOORS” Will never change the habits of a life time. “A dente” is the correct way to get all the vitamins !!

  3. Dear Steven [sic]

    Since your recent post praising the Bullington [sic] club I have been following your blog with interest. After the helpful nature of your original post, it gives me pleasure to help you with the tiresome “raw sprout” problem that besets so many of us today.

    We at Bullers, or to be more specific, a politician known only as “Dave” have found an elegant solution that allows sprouts to be eaten with a suitable malleable texture without offending the cook or the “vitamin Nazis”. And beware, the cook may well be a temperamental chef with a cleaver, your nearest and dearest, or, worst of all, a likely looking piece of “totty” who you are weighing up as mistress-worthy material.

    The solution is simple. At dinner always wear a slighter larger pair of shoes than is strictly necessary and include in them a pair of battery operated heated inner soles once favoured only by the skiing fraternity but now readily available via the “internet”.

    The procedure is simple, when you see a sprout, take your sprout fork (see note 1) and pierce the sprout with a strong downward motion. If the texture is too firm, you merely keep the sprout on the fork and make some jocular remark of this kind “Did I tell you that I have this unbearable itch on the sole of my foot and find the best solution is to scratch it with some suitable piece of cutlery.” You then lower the offending sprout to your shoe and, after removing your foot, place the sprout in the toe-end and turn on the heated inner-sole. After a little practice it is easy to judge with your big toe the point at which the sprout reaches the required degree of softness. When this occurs simply say “That damn itch again!” lower the fork and pick out the properly cooked vegetable from the shoe. Voila! No offence to he cook and the delight of properly soft vegetables with an interesting “earthy” addition to the flavour.

    I hope this handy tip will save you much embarrassment and greatly increase your pleasure when you eat your winter greens. As we always say at the club “Bullers, Bullers. Bullers!. Moo. Moo, moo!”

    Note 1. If the butler has omitted to place a sprout fork at your place setting, a fish, meat, game, or even cake fork makes a perfectly satisfactory substitute.

    1. Even before I had finished reading the contribution from ‘Nick Bullington Bullington’ my suspicions had been aroused as to his bona fides. Apparent ignorance of the name of the club (Bullingdon) was a bad start, but when he let slip his belief that the Club Butler actually lays the tables, I knew he must be an impostor. The final straw was his apparent ignorance of the Club’s recent directive prohibiting the use of battery operated devices, even in shoes, following an unfortunate incident involving the Marchioness of Minstead Magna and an electric back-scratcher.

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